The Biscuit Baker Competition took place during the annual Independent Hardee’s Franchisee Association (IHFA) Conference. Tony Robinson was one of the four finalists from Hardee’s restaurants who competed in the final round in St. Petersburg, Florida.
“Tony Robinson, from Norfolk, VA, has been a Hardee’s biscuit baker for 11 years. His favorite part of his job is seeing the joy his customers get from eating his delicious biscuits. Tony claims his secret to making the best biscuits is being dedicated and passionate about what he does. Tony’s favorite Hardee’s biscuit is the steak, egg, and cheese. ”
Hardee’s Biscuit Baker Competition
“The competition started in September, with Biscuit Bakers competing locally at more than 1,700 restaurants across the U.S. After rigorous competition among company and franchisees’ restaurants, local winners advanced to regional competitions, with four finalists competing in the national competition. With 15 minutes to make a batch of 52 biscuits, the bakers were judged on their biscuit knowledge, baking skill, and ability to set up and maintain their biscuit station. “
“The biscuits were evaluated and judged based on several criteria, including visual appearance, color, texture, and taste, to decide who crafted the best Made From Scratch™ biscuit.“
Along with the bragging rights of being the champ, he won a grand prize of $10,000. The second, third, and fourth-place winners received $2,500 each.
“Hardee’s biscuits represent tradition and craftsmanship. For many years, community groups have met in restaurants, and families have gathered for breakfast,” said Jennifer Tate, Chief Marketing Officer at CKE Restaurants. “It’s biscuit makers like Tony, who care about the quality of the biscuits, and the guests who love them, that set us apart.”
And speaking of Jennifer Tate, I was able to ask her a few burning questions I had. Check out her answers below.
A Few Questions with Jennifer Tate, CMO of CKE Restaurants
Q – Burger Beast: Whose idea was the Biscuit Baker Competition? It’s excellent since folks closely associate Hardee’s with great biscuits.
A – Jennifer Tate: Hardee’s history began in 1960 when Wilber Hardee opened the first Hardee’s restaurant in Greenville, NC, serving 15-cent char-broiled hamburgers, 10-cent fries, and 20-cent milkshakes. In the 1970s, our longtime franchise partner Boddie-Noell introduced biscuits to their menu in Virginia Beach, VA, and they took off, becoming adopted by Hardee’s nationwide in 1977.
Thanks to quality, delicious items like our Made-from-Scratch Biscuits and Hand-Breaded Chicken Tenders, today Hardee’s is more than 1,800 locations strong in the U.S. and operates in 13 countries worldwide.
The Hardee’s Biscuit Baker Competition is a celebration of craftsmanship, community, quality, and above all else, our people. Our Biscuit Bakers arrive in restaurants around 4 a.m. each day – some of the earliest risers in their communities – turn on the lights, and prepare to make the quality, delicious, made-from-scratch buttermilk biscuits that keep our guests coming back day after day.
That dedication, pride, and craftsmanship deserve to be celebrated, and that is the intention of the Biscuit Baker Competition.
- You can find Burger Beast’s History of Hardee’s HERE
Q – Burger Beast: Any chance we can get the Hardee’s Food Truck to make a visit to Miami?
A – Jennifer Tate: Thank you for the invitation! Hardee’s no longer operates food trucks, but we do have Hardee’s restaurants across Florida. And in case you missed it, we announced earlier this year that Carl’s Jr. is coming to the Miami area!
In addition to Hardee’s made-from-scratch goodness, we are excited to bring Carl’s big, bold flavors to our hometown communities. Once the restaurant opens in Doral, reach out! We would love to host you.
- You can find Burger Beast’s about Carl’s Jr. Coming to Doral HERE
Q – Burger Beast: We’re friends here; who’s your favorite, Carl’s Jr. or Hardee’s?
A – Jennifer Tate: We are among friends, and yet, it’s so hard to pick! The thing that stands out to me about Hardee’s is pride in craftsmanship and quality ingredients.
For those reasons, I’d have to go with our Made-from-Scratch buttermilk Biscuits or Hand-Breaded Chicken Tenders. With Carl’s, it’s all about big, bold flavors, so I’d have to go with something audacious, drippy, and indulgent like our Big Char Chile Burger, which is available until the end of the month.
Q – Burger Beast: Could there be a Happy Star merchandise shop in the works?
A – Jennifer Tate: Happy is much-loved among our teams and guests over the years, and that is a wonderful idea.
Thanks to Jennifer Tate for taking time out of her schedule to answer a few questions for your favorite BEAST.